The workshops, led by Ally Kelsey of Crucible and Michelin star chef Nurdin Topham, will aim to train bartenders to use acids and sugars in drinks and encourage bartenders to enter the Funkin Innovation Champion competition later this summer.
Crucible was launched in 2017 as a hub space dedicated to the training and development of bartenders in a hands on approach, using the latest equipment and techniques adopted in the industry.
Kelsey of Crucible, said: “After leading last year’s Funkin Innovation Lab on non-alcoholic cocktails, I’m thoroughly looking forward to rolling up my sleeves with bartenders in Bristol and Manchester, exploring acids and sugars and delving deep into the composition and balance of cocktails.
“Bartenders should expect to be inspired and gain a huge amount of new and valuable knowledge that they can use to expand their repertoire and add excitement to their menus.”
Crucible will also host the Funkin Innovation Champion 2018 final in September.
Funkin managing director, Andrew King added: "This year, we are delighted to collaborate for Innovation Champion and Innovation Lab with Crucible, whose ethos very much reflects our own.
"Crucible offers bartenders a collaborative and safe space to bring ideas to life and learn new techniques whilst we seek to provide bartenders with the tools they need to succeed."
